Description
This Pineapple Upside Down Cake uses a convenient yellow cake mix combined with a rich caramelized pineapple topping, creating a moist, flavorful dessert that looks as stunning as it tastes. With easy-to-follow steps and simple ingredients, this classic cake is perfect for bakers of all skill levels and yields 12 delicious slices.
Ingredients
Scale
Topping
- 4 tablespoons (¼ cup / 60 g) unsalted butter
- â…” cup (about 135 g) packed light or dark brown sugar
- 8–10 canned pineapple rings (drained, reserve the juice for the cake batter)
- 10–12 maraschino cherries (drained and patted dry)
Cake Batter
- 1 box (about 15.25 oz / 430 g) yellow cake mix
- 3 large eggs (at room temperature)
- â…“ cup (80 ml) neutral oil (such as canola or vegetable oil)
- 1 cup (240 ml) liquid total, using: ½–¾ cup reserved pineapple juice plus enough water or milk to reach 1 cup
Instructions
- Prepare the Topping: Preheat your oven to 350°F (175°C). Melt the butter in a 9-inch round cake pan over low heat on the stovetop, then sprinkle the brown sugar evenly over the melted butter. Arrange the pineapple rings on top of the sugar mixture, spacing them evenly. Place a maraschino cherry in the center of each pineapple ring, then arrange any remaining cherries between the rings.
- Mix the Cake Batter: In a large bowl, combine the yellow cake mix, eggs, oil, and reserved pineapple juice. Add water or milk to bring the total liquid to 1 cup. Beat with an electric mixer on medium speed for about 2 minutes until the batter is smooth and well combined.
- Pour Batter Over Topping: Carefully pour the cake batter over the pineapple and cherry arrangement in the prepared pan, spreading it out evenly with a spatula to cover the fruit completely.
- Bake the Cake: Place the pan in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted in the center of the cake comes out clean. The topping will bubble and caramelize as the cake bakes.
- Cool and Invert: Remove the cake from the oven and let it cool for about 10 minutes in the pan. Run a knife gently around the edges to loosen the cake, then place a serving plate over the pan and carefully invert the cake onto the plate so the pineapple topping is on top. Serve warm or at room temperature.
Notes
- Pat the pineapple rings and cherries dry to prevent the topping from becoming watery and to help it caramelize properly.
- Room temperature eggs and butter ensure a smoother batter and even baking.
- You can substitute water with milk in the batter for a richer cake.
- Use a non-stick or well-buttered cake pan to prevent sticking when inverting the cake.
- For best results, eat within a day or store covered at room temperature.
